1. Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wineWessel Johannes Du Toit, Antonio C. Silva Ferreira, Katja Šuklje, Elizma Van Wyngaard, Carien Coetzee, 2016, original scientific article Found in: ključnih besedah
Keywords: Sauvignon blanc, oxygen, wine aroma, sensory
Published: 06.12.2016; Views: 4217; Downloads: 0
 Fulltext (2,02 MB) |
2. Comprehensive exploration of wine aroma-related compounds as promoted by alternative vinification procedures in case of Zelen (Vitis vinifera L.) grapes processingCristèle Delsart, Urška Vrhovšek, Melita Sternad Lemut, Cesare Lotti, 2016, unpublished conference contribution Found in: ključnih besedah
Summary of found: ...(Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures...
Keywords: Zelen (Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures
Published: 18.04.2017; Views: 4070; Downloads: 0
Fulltext (841,25 KB) |
3. Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approachUrška Vrhovšek, Cesare Lotti, Melita Sternad Lemut, 2016, unpublished conference contribution Found in: ključnih besedah
Summary of found: ...Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic...
Keywords: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
Published: 18.04.2017; Views: 4054; Downloads: 0
Fulltext (846,88 KB) |
4. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory propertiesOlaf Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery, 2018, original scientific article Found in: ključnih besedah
Keywords: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Published: 03.04.2018; Views: 3407; Downloads: 0
Fulltext (574,08 KB) |
5. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profilesSuzy.Y Rogers, Peter J. Torley, Guillaume Antalick, John.W Blackman, Rocco Longo, Leigh Schmidtke, 2018, original scientific article Found in: ključnih besedah
Keywords: Common component and specific weights analysis, Dealcoholisation, Early harvest, Evaporative perstraction, Lower alcohol wine, Reverse osmosis, Sensory descriptive analysis, Wine
Published: 17.09.2018; Views: 2662; Downloads: 0
Fulltext (829,34 KB) |
6. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approachesRocco Longo, John W. Blackman, Guillaume Antalick, Peter J. Torley, Suzy Y. Rogers, Leigh Schmidtke, 2018, original scientific article Found in: ključnih besedah
Keywords: Common Component Specific Weights Analysis, polypropylene membrane, sensory descriptive analysis, sequential harvest, volatiles, wine alcohol-reduction
Published: 17.09.2018; Views: 2599; Downloads: 0
Fulltext (1,02 MB) |
7. The influence of selected indigenous yeasts on Pinot Noir wine colour propertiesBranka Mozetič Vodopivec, Dorota Korte, Alen Albreht, Mitja Martelanc, Melita Sternad Lemut, Guillaume Antalick, Lorena Butinar, Jelena Topić, 2021, original scientific article Found in: ključnih besedah
Keywords: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Published: 07.07.2021; Views: 1211; Downloads: 0
Fulltext (783,35 KB) |
